Review on Wancle Immersion Circulator Temperature Ultra Quiet by Pamela Moore

I received my Wancle sous vide circulator in time. The quality and finish of the device is excellent, I am satisfied with the purchase and the price I paid for it. So far I have prepared three main dishes from sous vide recipes. First course was a New York strip steak from Sam's Club, cooked at 129 degrees F for 2 hours, vacuum packed. I grilled the steak for about 1.5 minutes on each side. The steak was disappointing. While red, the steak was chewy. I don't know if it would have been softer if cooked longer. The second course was boneless pork ribs. I cooked them at 140 degrees F for 8 hours. I grilled them for 3 minutes on each side. The results were good. The ribs were tender and I think if I had left them in a vacuum for 12-16 hours they would have been even better. The last dish at the moment was salmon fillet. I cooked them under vacuum at 140 degrees F for 25 minutes. I cooked them in a cast iron skillet for 30 seconds on each side. My wife and I thoroughly enjoyed the fish prepared with Asian spices. The big disappointment was the steak. Sam's Club Beef has always been a disappointment to me and my wife. Costco meat was better. However, I figured the sous vide method would definitely make the steaks more tender. Maybe I'm wrong, or maybe I did something wrong. As for Wancle, it has worked flawlessly so far. UPDATE: This machine still works, although twice the electronic touch control panel did not work properly. However, with a bit of fiddling, ie disconnecting the circulation pump from the water bath and draining the water from the machine, I was able to get it working. There is no troubleshooting section in the guide. Whenever I encountered a problem, the lights on the controls would flash red and blue along with a loud beep. The motor also seemed to cycle on and off. I use this machine often with different foods/recipes. I cooked a sous vide chicken roast for 48 hours and the resulting roast was very similar to a medium rare rib. It was cooked at 129 degrees Fahrenheit. I also made an eyeball round roast that was cooked at 129 degrees Fahrenheit for 30 hours. It was very tender and made great sandwiches. Bottom line, I often use this sous vide cooking method. UPDATE 12/12/20: I have two of these machines now! One for the home and one for the camper! Wancle Sous Vide is my go-to place for a lot of things and I cook almost all of my protein in it. Tech Tip: You MUST set the time first, then set the temperature. If you try the temperature first, the car revs crazy! Unfortunately, due to language differences, the device manual is not clear on this. However. The car is now over two years old and continues to run well. For Thanksgiving 2020 I cooked a boneless leg of lamb in a vacuum bag. The chef cooked for 24 hours and the time was 136 F. The best and most tender lamb shank I have ever eaten. I used a mustard based marinade as others say the mustard removes any wild flavor. You're right, and lamb doesn't taste like mustard. I also used fresh herbs, thyme and rosemary, and some garlic. I've also cooked prime ribs several times with excellent results - 129 F for four hours. Sous-vide burgers are also good, often still frozen. cooked 134 F for about 2.5-3 hours. They become perfectly medium rare every time. These days I burn off all my protein with a propane torch with good results. I did not experience any propane aftertaste from this unit. Anyway, I absolutely love Wancle. I like not having high tech stuff like Bluetooth, Wi-Fi etc, just a nice accurate sous vide circulator.